What can I say? Mop every hour and watch the internal temps of the meat. I like the chicken at 170, the pork butt at 195, and the brisket around 180. I have had a brisket go as high as 200 (first time using foil in the final hours) and it was still good eatin'. You can tell when ribs are done without a thermometer. I'd recommend using a remote probe themometer. You'll only poke 1 hole and it stays plugged the entire cook.

If at all possibe...take pictures for those of us that can't make it to Florida this weekend!!!

I've not marinated brisket. I use the G.P. dry rub in “How to Grill” page 441 the night before and mop it hourly during the cook. It would be interesting to know if anyone else is doing it differently.

Apply the rub all over the brisket, cover and refrigerate for 2 hours. Mean while combine the rest of the ingredients in a bowl and mix well. Pour the marinade over the meat and refrigerate overnight. Cook the brisket as usual and use the remaining marinade to mop the meat through out the cooking time. Make sure you boil the marinade before use it to mop the meat.
Enjoy!

BlackDog, I'm happy to hear all went well. We may have had a small part in you success but you did the work and deserve a pat on the back. Just a thought...if you were not able to find a digital camera, most film processing center can save you filmed images to a CDROM